1 lb. bacon, cut into 1″ thick pieces

1 onion, large, halved, thinly sliced

1 shallot, minced

3/4 c. brewed coffee (darker roast recommended)

1/2 c. water

1/3 c. cider vinegar

1/3 c. maple syrup

2 T. dark brown sugar, packed

1 T. honey

1 tsp. allspice, ground

1 tsp. chili powder


In a Dutch oven, over medium-high heat, add bacon and cook until crisp, about 20 minutes. Stir as needed. With a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Return the pot to medium heat. Add onion, shallot and garlic. Cook until the onion is softened, about 10 minutes. Stir as needed. Return the bacon to the pot.

Add coffee, water, vinegar, maple syrup, sugar, honey, allspice and chili powder. Mix well to combine. Bring to a simmer and cook for about 1 to 1.5 hours, stirring occasionally to prevent scorching, until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct train when dragged across the bottom of the pot. Remove from heat and let the bacon mixture cool for 15 minutes.

Using a slotted spoon, transfer the mixture to a food processor, leaving excess fat behind. Pulse the bacon mixture until finely chopped – about 5 pulses – or until the mixture has reached desired consistency. Transfer jam to jars and refrigerate. Bring jam to room temperature prior to serving.